Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
3 lb |
Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat - (late boil kettle addition) |
|
42 |
3 |
42.9% |
3 lb |
Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat - (late boil kettle addition) |
|
42 |
3 |
42.9% |
1 lb |
Cane Sugar1 lb Cane Sugar - (late boil kettle addition) |
|
46 |
0 |
14.3% |
7 lbs / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
2 oz |
Galaxy2 oz Galaxy Hops |
|
Pellet |
14.25 |
Whirlpool at 155 °F
|
30 min |
28.46 |
28.6% |
3 oz |
Galaxy3 oz Galaxy Hops |
|
Pellet |
14.25 |
Dry Hop
|
7 days |
|
42.9% |
2 oz |
Nelson Sauvin2 oz Nelson Sauvin Hops |
|
Pellet |
12.5 |
Dry Hop
|
7 days |
|
28.6% |
7 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
5 oz |
Galaxy (Pellet) 4.9999999885628 oz Galaxy (Pellet) Hops |
|
28.46 |
71.5% |
2 oz |
Nelson Sauvin (Pellet) 1.9999999954251 oz Nelson Sauvin (Pellet) Hops |
|
|
28.6% |
7 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 each |
Whirlfloc
|
|
Fining |
Boil |
10 min. |
Yeast
Wyeast - French Saison 3711
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
85%
|
Flocculation:
|
Low |
Optimum Temp:
|
65 - 77 °F |
Starter:
|
No |
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
281 B cells required
|
|
House brettanomyces blend
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
281 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Pilsen and wheat malts provide a crisp and crackery backbone (and a rocky white head) to a dry beer where the yeast and hops are the stars of the show. The addition of cane sugar helps dry out the beer.
The Mandarina Bavaria hops, a new varietal from Germany feature intense tangerine, pineapple, lemon and citrus flavors with a resinous, herbal finish. Added exclusively in a post-boil hop stand and as dry hops, expect intense flavor and aroma with a lighter, refreshing bitterness.
Fruity and peppery, Wyeast's French Saison strain is highly attenuative, producing a dry beer, especially when coupled with the Brettanomyces blend. At the same time, it's high glycerol production leaves a fuller mouthfeel than is typically found in dry ales.
The Brettanomyces blend is primarily Brettanomyces Drei (guava, passion fruit, and apricot), with lesser amounts of Brettanomyces Bruxellensis (cherries, leather, barnyard funk) and Brettanomyces Claussenii (pineapple, citrus, mild funk).
The resulting beer should be dry, crisp, and pleasantly fruity. Expect prominent notes of citrus, tropical fruit, and pepper, supported by rustic funk and mild herbal notes.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-05-15 22:10 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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